Grilled Lamb Tikka with Caramelized Apricots + Pine Nut Labneh.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled lamb or steak marinated in tandoori spices with Greek yogurt, served with caramelized apricots and pine nut labneh on the side. An impressive yet approachable grilled main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup plain Greek yogurt
- 1 teaspoon lemon juice + zest
- 1 tablespoon each: pine nuts (pistachios and sesame seeds, chopped)
- 1 tablespoon fresh thyme
- mixed herbs (chopped (I used cilantro, basil, oregano + mint))
- olive oil (for serving)
- 4 lamb steaks
- 2 tablespoons tandoori paste
- 1/3 cup canned coconut milk
- 1 tablespoon sesame oil
- 2 teaspoons smoked paprika
- 1/2 teaspoon salt + pepper
- 6 ripe (but firm, apricots, halved + pitted)
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 6 fresh warm [naan | https://www.halfbakedharvest.com/homemade-naan-step-step-photos/] (for serving)
- fresh mint + cherry tomatoes (for serving)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1702mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 919mg
- Calcium
- 340mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1702MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.